German Chocolate Brownie Cookies
Submitted by Jee
German chocolate brownie cookies marry fudgy cocoa cookies with the classic coconut-pecan caramel topping. Brown-sugar dough loaded with chocolate chips, crowned candy-bar style.
YIELD
24 servingsPREP
30 minCOOK
10 minREADY
60 minA two-in-one chocolate cookie that marries fudgy brownie texture with the iconic coconut-pecan topping from German chocolate cake. The base is a classic brown-sugar drop cookie with cocoa powder folded in and two cups of chocolate chips loaded throughout. They bake quick (7 to 9 minutes) and stay soft as they cool, picking up that brownie chew.
The topping is the real cake-truth. Evaporated milk, sugar, shortening, and egg yolks cook on the stovetop until they thicken into a caramel custard. Pecans and flaked coconut fold in after the heat goes off, and the whole mixture cools before getting spooned onto each cooled cookie. The result is candy-bar territory: chocolate cookie underneath, sticky-sweet-nutty cap on top.
Pro Tips
- Don’t overbake. Pull at 7 to 9 minutes when the edges are set but centers still look slightly soft. Brownie cookies should be fudgy, not crisp.
- Cool the cookies completely before topping. Warm cookies melt the topping into a runny mess.
- Stir the topping constantly while it thickens. The egg yolks scramble fast if left alone.
- Toast the pecans and coconut in a dry pan first for deeper flavor in the topping.
Variations
- Swap pecans for toasted walnuts or hazelnuts for a different nut profile.
- Use sweetened shredded coconut instead of flaked for a chewier topping.
- Sandwich two cookies together with topping in the middle for “German chocolate” sandwich cookies.
Ingredients
Directions
Pre-heat oven to 375℉ (190℃) (190 C). Place sheets of foil on countertop for cooling cookies.
For cookies, combine brown sugar, shortening, water and beat at medium speed of electric mixer until well blended.
Beat eggs into creamed mixture.
Combine flour, cocoa, salt and baking soda. Mix into creamed mixture at low speed just until blended.
Stir in chocolate chips.
Drop rounded tablespoonfuls (1½ centimetres of dough 2 inches (5 centimetres)
Bake one baking sheet at a time at 375℉ (190℃) (190 C) for 7 to 9
DO NOT OVERBAKE.
Cool 2 minutes on baking sheet.
Remove cookies to foil to cool completely.
For topping, combine evaporated milk, sugar, shortening and stir over medium heat until thickened.
Remove from heat. Stir in vanilla, pecans and coconut.
Cool completely.
Frost cooled cookies.
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